Unit Descriptor Unit descriptor This unit describes the performance outcomes, skills and knowledge required to prepare various stocks, sauces and soups in a commercial kitchen or catering operation. Learn vocabulary, terms, and more with flashcards, games, and other study tools. See more. Flavor, Stocks, & Broths As I discussed extensively in the comment section of my braised beef short rib video, making stock at home is important for specific cooking applications due to the gelatin content extracted from bones; something most commercially available stocks lack. Preparation and packing Basic sauces such as White Sauce and Brown Sauce can be frozen in their simplest form, to be finished when thawed, or may have flavouring additions made before freezing. Present and store stocks, sauces and soups. Sauces. Present soups at the right temperature in clean serviceware without drips and spills, using suitable garnishes and accompaniments. In modern kitchens, stocks have lost much of the importance they once had. The French appropriately call it a fond (base). Do not add rice, pasta, barley or potatoes. We have a lot of different tastes, to be sure, but you'll find a common ingredient in our pantries: MTG stocks and sauces. Visually evaluate dish and adjust presentation. Stock is a flavoured liquid preparation. Improve your soups and sauces with homemade stock from scratch. Thick soups include cream and purée soups, such as bisques or cream of tomato soup. SITHCCC008A Prepare stocks, sauces and soups Modification History Not applicable. https://www.recipetips.com/glossary-term/t--33989/reconstitute.asp A must. Give them an occasional stir. In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. A slow cooker can also work quietly in the background while you do … Grater A four-sided one will do for cheese, vegetables and nutmeg. Learn vocabulary, terms, and more with flashcards, games, and other study tools. Soups ! 1. Preparation and packing Prepare stock or bouillon from meat, poultry, bones and/or vegetables. Béchamel Sauce may have dabs of butter placed over the surface whilst hot to stop skinning but a cartouche is best. All sauces, with the exception of the butter based emulsion sauces, should be stored below 4°C and covered. Exploring Culinary Careers. Color depends on how long you cook it. Mirepoix or other aromatics may be added for more flavor. Cornflour should be used instead of flour when thickening is required to avoid curdling on reheating. To reconstitute the TVP, you simply add hot water and let it sit for 5 - 10 minutes. Velouté sauce – Prepared from white stock and blonde roux for use as a base for cream soups and vegetarian sauces. Slurry – cornstarch mixed with cold liquid ! Consommé is actually a rich, flavorful broth or stock that has been clarified. Ways to Reconstitute Stocks, Sauce and Soup 1. There are some differences between reconstituting soups and sauces: soups are adjusted for consistency and flavour only when the entire soup has been fully reheated to at least 80°C, a soup can be thinned by adding water, milk, or stock. Store stocks, sauces and soups to maintain optimum freshness and quality. There are some differences between reconstituting soups and sauces: soups are adjusted for consistency and flavour only when the entire soup has been fully reheated to at least 80°C. • Soups containing a liaison (egg yolk and cream) are not suitable for … 1. Use aromatic vegetables. Chilled stock can be frozen in 1 gallon amounts to be used for sauces. Lentil Soup ingredients Carrot, onion, leek & celery mirepoix dried lentils Also excellent in risottos, omelettes, quiche, stews and stir frys. Find expert tips on how to make soup stock including chicken, beef, vegetable and fish. 2. Unlike other sauces, hollandaise is an emulsion. Why should we avoid placing hot stock and soups in the refrigerator? After cooking, cool thoroughly, pack into containers in useable quantities. The body that the collagen gives to stock is its defining characteristic. But a tablespoon here and there doesn’t actually use that much, and we always end up with half the jar leftover at the end of the summer. Store dishes in appropriate environmental conditions. It is better to season after thawing. Sauces are generally highly perishable as they contain water, proteins and carbohydrates, which favour the growth of bacteria, yeasts, and moulds. 5.2.Present soups and sauces attractively on appropriate service-ware. Sauce Preparation. But rice flour gives a glutinous result. Beurre manie – equal parts of solid butter and flour, added in pea sized balls. If sauces are to be frozen, then they can be packed in sealed plastic bags under vacuum, or placed in sealed metal or plastic containers. Pack in brick or ice cube form, or in containers leaving 1 inch head-space. Sauces can also be made from fruit juice, sweetened and thickened with cornflour. All stock and soup for freezing should be cooled quickly, and all surplus fat should be removed as this separates during storage. Second, making stocks requires extra labor, which most restaurants today aren't able to provide. Present and store stocks, sauces and soups. Pack in watertight containers allowing 1/2 inch headspace for wide-topped containers and 3/4 inch headspace for narrow-topped containers. It forms the basis of many dishes, particularly soups and sauces. What are some ways to reconstitute stocks and sauces? Back to Top. at the end of service the reheated sauce should be discarded, as should any sauce brought out of bulk storage. ! Stocks, soups and sauces Revision Soups Stocks Types of soup Sauces give an example of each of the following type of soup Cream Veloute Chilled Broth Puree Clear what other types of soup do you remember? We keep a jar of tahini almost exclusively for the endless batches of hummus and baba ghanoush we make during these hot months. Thawing and serving Heat gently in a double boiler, adjusting seasonings. Roux: Flour and fat cooked together to create a thicker sauce. We usually create stocks on a regular basis whether we know it or not. RECONSTITUTING SOUP AND GRAVY BASES. Stocks are the bases of almost everything we do. Thawing and serving Thaw in the container in the refrigerator for 2 hours, to serve cold. With a less intense, more nuanced flavor, broth can be used in place of water for a flavorful blanching or boiling liquid, to thin out a sauce or risotto, or as the main broth for most quick soups. When cooking stock, the aim is to get the collagen from the connective tissues, which makes a stock thick, and even gelatinous when cool. I've previously laid cheesecloth into a fine-mesh strainer and poured it through that, but the cheesecloth always seems to kind of clog up, making straining 4 litres of stock a very lengthy process. Usually creamy sauces do not freeze and defrost well, but I have frozen this Creamy Mushroom Sauce before for some freezer meals and it works fine. a soup can be thinned by adding water, milk, or stock. Either freeze the sauce on its own or together with the meat in an air tight container for up to 2 months. If we do not stock up on food for our families, we will be standing in food-stamp lines and waiting for food banks to distribute food to us. Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. The advance preparation and freezing of stocks, soups and sauces is a valuable aid to kitchen economy; vegetables can be preserved in a useful form when they are cheap, stock can be kept safely, and much time can be saved in the final preparation of cheap meals. Wooden Fork A long-handled wooden fork to stir and separate pasta as it cooks and test for doneness. Making Stock: Slow Cooker Method . These should be packed into small containers or ice cube trays, the cubes being wrapped in foil for storage. Stocks, sauces and soups can be classical or contemporary and The TVP will begin to fluff and take on the texture of ground beef. It’s made from equal parts fat and flour, which then has milk or stock added to it. Torc Oil & Gas Ltd. (TOG-T) soared in the wake of the late Tuesday announcement that it is set to be acquired by Whitecap Resources Inc. (WCP-T) in a $565-million all-stock deal. Storage times of frozen sauces should not exceed six months and ideally should be used under three months. Preparation and packing Tomato Sauce and concentrated puree are best frozen in small waxed or rigid plastic containers, or in ice cube trays, each cube being wrapped in foil for storage. Big flavour and no waste. Soups were one of the most typical mainstays of … Certified heart-healthy by the American Heart Association®, it’s low in saturated fat and cholesterol. soups, stocks and sauces. 5.1.Reconstitute or re-thermalise stocks, sauces and soups to required consistencies. Mayonnaise and custard sauces do not freeze well; the ingredients freeze at different rates and give unsatisfactory results. It should be clear, aromatic, and emphasize the flavor of the major ingredient. Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Details. 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